Editor's Picks

One of the biggest complaints guys tend to have about eating clean is that lean protein—grilled chicken, steak and fish—tends to get really old, really fast. An easy, cheap solution to mealtime boredum is the marinade, a well-seasoned liquid that can impart smoky, sweet, spicy or acidic flavors to your food without adding a lot of calories or fat.

We love this deceptively simple steak marinade from Chris Leahy, executive chef at Lexington Brass in New York City. You can make it with items you probably already have in your pantry or fridge (and if you don't own Sriracha, put this staple on your list immediately).

Ingredients:

4 tbsp ketchup

4 tbsp soy sauce

3 tbsp vegetable oil

2 tbsp of rice wine vinegar

1 tbsp Sriracha sauce

1 tbsp water

2 tsp of finely chopped shallot

1-inch clove fresh ginger, peeled and grated

1 small garlic clove, finely chopped

Directions:

Whisk together the first nine ingredients in a small bowl (everything except the steak). Place your cut of steak in the remaining marinade so that it's fully immersed. Cover the bowl with plastic wrap and place in the fridge for at least four hours and up to 24 hours. Remove meat, season with salt and pepper and prepare as desired.

Chris Leahy is the Executive Chef at Lexington Brass, an American Bistro located within Hyatt 48 in Midtown Manhattan. Chris has been able to apply his classic training to the menu at Lexington Brass creating dishes such as Brass Ale-Braised Pork Chop; Crab-Stuffed Fried Oysters; and Handmade Salumis